Kay's BBQ in Cocoa Florida serves them and they just rock.They smoke them, no coating, just naked wings and then before serving them, they drop them in the fryer just for a second and then coat with with whatever kind of sauce you want. Hot, BBQ, etc.I usually would always get them naked.. Sometime splurge for hot...But the smoky flavor always came thru.In fact for my going away party, I ordered 200 of them and they disappeared in no time at all.Anyone else have a taste for them>?

I've done something similar at home... But I par boil mine to bring them up to healthy temps and tenderness, then throw them in my Mirro Smokehouse Electric Smoker (using hickory chips)... Always go over real well... Also on occasion, I'll toss on some thin BBQ sauce (the cheap 75 cent on sale Open Pit variety) before tossing them into the smoker.. Never had any leftovers...

The problem with smoking chicken is, at low temps, the skin becomes rubbery instead of crispy. That's probably why they drop em in the fryer, to crisp up the skin. It's so bad with wings as it is with thighs, for example. However,chicen takes on smoke flavor amazingly...it is absolutely wonderful.

We started "smoking" boneless thighmeat @ 200 degrees for several hours with just a little olive oil & butter on them - talk about gumbo or chicken quesos, WOW. Try seventy nine cents a pound for boneless & skinless thigh meat, compare that to wing cost.

The problem with smoking chicken is, at low temps, the skin becomes rubbery instead of crispy. That's probably why they drop em in the fryer, to crisp up the skin. It's so bad with wings as it is with thighs, for example. However,chicen takes on smoke flavor amazingly...it is absolutely wonderful.

Maybe you can put some on your menu and let me be the taste tester once you get open?QC!!...LOL

This is one of the racks that has worked out well on a Weber grillSkin crispy, Put it over a water pan on a covered Weber to catch the greaseFound it for around $7 bucks at the neighborhood ACE hardware ...

We started "smoking" boneless thighmeat @ 200 degrees for several hours with just a little olive oil & butter on them - talk about gumbo or chicken quesos, WOW. Try seventy nine cents a pound for boneless & skinless thigh meat, compare that to wing cost.

Try a turkey thigh or two. They are great on the smoker. I have been trying to find a source for them down here in Wilmington, but so far no luck.

I have a recipe from the Dinosaur cook book that pretty closely replicates their wings. You put on a dry rub, and indirect cook them on a weber w/ some chips for smoke. I forget how long, but I'm thinking a couple of hours. The you apply the BBQ sauce and crisp-em up directly over the coals. They come out great. I think the Dino brines theirs though...not sure.

We smoke our wings berore we fry them,they do taste much better,and for whatever reason they don't seem to shrink as much,if you smoke them first,i don't know why.

Ok, question, since they are already cooked, what is the purpose of frying them> to get them warm so the sauce will adhere better, and be warmer?I never asked Kay why she fried hers before serving, and after smoking. But boy oh boy, they were sooooooo good!I get mine nekked and just do a dipping thing with the sauce though. Hot please!

We smoke our wings berore we fry them,they do taste much better,and for whatever reason they don't seem to shrink as much,if you smoke them first,i don't know why.

Ok, question, since they are already cooked, what is the purpose of frying them> to get them warm so the sauce will adhere better, and be warmer?I never asked Kay why she fried hers before serving, and after smoking. But boy oh boy, they were sooooooo good!I get mine nekked and just do a dipping thing with the sauce though. Hot please!

probably to make them crispy. If you have a smoker but are lacking a deep fryer, just broil them for a minute to crisp up after smoking.

We made smoked chicken wings today. We soaked some overnight in Louisiana hot sauce, then mopped them with the leftover sauce (we added honey, BBQ sauce, red pepper, onion powder). We served then with sweet sauce and they turned out great. No tough skin. We brined another batch overnight and then dry rubbed them. They were great too. I am definitely going to always soak or brine wings before slow cooking them.

Our wings last week turned out great. We did them again this wee and the skin was too tough. We bought them from a different place, and we used more sugar in our rub and mopping sauce. I think the problem could be too low a temp. Any suggestions?